As soon as many people hear the word 'crumble' they understandably associate it with the sweet crumble, but here is a savoury crumble made with oats and seeds.
Beneath this savoury, seedy and oaty crumbly topping you will find black-eyed beans and chunks of vegetables. The vegetables of course can vary from season to season, but my question to you is 'When do you find yourself really wanting to eat a crumble: sweet or savory?!' If you are like me, then you answer will be 'when the weather turns dark and you want warmth and comfort'. Savoury vegetable crumbles are not a new idea, they have been around for yonky years in the Britain. In fact this recipe is adapted from one of my 1980s second hand skinny cookbooks. No photographs in it, but plenty of homely grub and illustrations: of people either eating or cooking.
I admit the flavours here are a bit on the tame side, but this way you do appreciate the flavours and bite of the vegetables more. I liked the topping, not only because it was soft and crumbly (obviously), but also crunchy from the seeds. In the future I hope to spice up this crumble with a little cumin, coriander and chilli, but right now it was good as it was. I am sharing this rather thrifty recipe with Simple LivesThursday #64 hosted by Gnowfglins.
eye bean and Vegetable Crumble.
Serves 4 – 6
400g tinned black-eyed beans, drained, rinsed and
1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large leek, sliced
½ swede, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon thyme
300ml vegetable stock
2 tablespoon Tamari or soy sauce
Salt and pepper to taste
For the crumble topping
110 g rolled oats
50g plain flour
50g sunflower or pumpkin seeds
¼ teaspoon sea salt
Heat the vegetable oil and sauté the onion
until soft, then add the garlic, leek, carrots and swede and thyme ad sauté for
about 5 minutes. Then stir in the
carrots and pour in the stock , tamari, beans and season to taste.
Simmer until the vegetables are
tender. Tip into a baking tray.
Preheat the oven to gas mark 6.
Now make the crumble topping.
Now make the crumble topping
Mix the oats, flour, seeds and salt in a
bowl and rub in the butter. Scatter over
the beans and vegetable mixture and bake for 30 – 40 minutes. Serve with gravy. Adapted from The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon.